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Traeger Kitchen


Jalapeño Candied Smoked Salmon

Prep Time

4 Hours

Cook Time

1 Hours

Effort

Pellets

Mesquite

Spicy candied salmon is a delicious snack that’s high in protein & easy to take on hikes, a bike ride, or a day on the lake.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 1/2 Cup hot water

  • 2 Whole jalapeño, chopped

  • 1 To Taste red pepper flakes

  • 1/4 Cup soy sauce

  • 1/4 Cup sugar

  • 2 Tablespoon garlic powder

  • 2 Tablespoon ground black pepper

  • 8 Cup cold water

  • 1 Whole Salmon Fillet, pin bones removed

  • 1 Cup brown sugar

  • 2 Whole jalapeño

  • 3 Tablespoon Dijon mustard

Steps

  • 1

    Brine: Pour hot water, jalapeños, and red pepper flakes into a small saucepan for the brine. Add jalapeños and red pepper flakes to desired heat.

    Ingredients

    • 1/2 Cup hot water

    • 2 Whole jalapeño, chopped

    • 1 To Taste red pepper flakes

  • 2

    Bring water to a boil and steep jalapeños in hot water for 5 minutes. Add in the rest of the brine ingredients except for the cold water, and stir until sugar is dissolved.

    Ingredients

    • 1/4 Cup soy sauce

    • 1/4 Cup sugar

    • 2 Tablespoon garlic powder

    • 2 Tablespoon ground black pepper

  • 3

    Pour in the cold water. Once brine is no longer warm, pour into a large resealable bag and add in the salmon.

    Ingredients

    • 8 Cup cold water

    • 1 Whole Salmon Fillet, pin bones removed

  • 4

    Refrigerate the salmon in the brine for 3 to 4 hours, depending on the thickness of the fillet.
  • 5

    When ready to smoke, remove salmon from the brine, rinse off and pat dry.
  • 6

    Glaze: Mix together brown sugar, jalapeños, and dijon mustard in a blender and pulse until the jalapeños are fully incorporated. Apply the glaze to the salmon.

    Ingredients

    • 1 Cup brown sugar

    • 2 Whole jalapeño

    • 3 Tablespoon Dijon mustard

  • 7

    When ready to cook, set the Traeger to 180℉ and preheat, lid closed for 15 minutes.
  • 8

    With the skin side down, smoke salmon for 30 minutes.

    Grill180 ˚F

  • 9

    Increase the temperature to 225°F. Cook salmon for 45 minutes to 1 hour.

    Grill225 ˚F

  • 10

    Remove from grill and serve. Enjoy!

Cooking Notes

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